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Braten mit dem Speisenthermometer
Mit dem Speisenthermometer können
Sie Garvorgänge temperaturgenau
überwachen.
Die Meßspitze des Speisenthermo-
meters, die Sie in das Fleisch stechen,
mißt die Temperatur im Inneren des
Fleisches: die Kerntemperatur.
Beim Erreichen dieser Temperatur wird
die Backofenbeheizung automatisch
ausgeschaltet.
Das Speisenthermometer können Sie
einsetzen bei:
Bratautomatic E
Ober- und Unterhitze A
Heißluft D
Umluftgrillen I
Speisenthermometer benutzen
Das Fleisch vorbereiten, und in den
Topf oder auf den Rost legen.
Sie können auch Bratfolie verwenden.
Dabei das Speisenthermometer durch
die Folie bis zum Kern des Bratgutes
stechen.
Die Meßspitze des Speisenthermo-
meters in das Gargut einstechen.
Die Spitze muß ungefähr den
Fleischkern erreichen.
Bei Geflügel eignet sich gut die dickste
Stelle, die zwischen Schenkel und
Bauch liegt.
Fettgewebe und Knochen können zum
vorzeitigen Abschalten führen. Deshalb
darf die Meßspitze
keine Knochen berühren.
nicht an besonders fettreichen
Stellen eingestochen werden.
Braten mit dem Speisenthermometer
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